Grilled Raspberry Chicken Spinach Salad

By á-162246

Ingredients

• Glaze and dressing
• 1 c red raspberry preserves
• 1/2 c red wine vinegar
• Salad
• 4 boneless skinless chicken breast
• 8 c torn spinach
• 2 c melon balls or cubes
• 1 c fresh raspberries or strawberries
• 1 small red onion, thinly sliced

Preparation

Step 1

Heat grill. In small bowl, combine reserves and vinegar; blend well. Reserve 1/3 c for glaze. Set remaining mixture aside. When ready to grill, oil grill rack. Place chicken on gas grill over medium heat. Brush chicken with reserved glaze; cook 5 minutes. Turn chicken over, brush with glaze. Cook and additional 3-7 minutes, brushing occasionally with glaze. Meanwhile arrange spinach, melon, raspberries and onion to 4 individual dinner plates. Slice each grilled chicken breast sliced on top of salad. Drizzle with remaining preserve mixture4 servings 420 calories